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Karanji Recipe

How to make Karanji

Food being an integral part of any festivity in India, we cannot think of celebrating Holi without indulging in a palate of Holi specialties. Gujiya being the most famous during the time of Holi, is synonymous with the festival of colours. Karanji or Coconut gujiya is a popular north Indian dish relished during Holi. It is known as karanji in Maharashtra and Karnataka. Specially curated by experts from, these coconut gujiyas are a must for your holi party.

  • Total Cook Time 45 mins
  • Prep Time 10 mins
  • Cook Time 35 mins
  • Recipe Servings4
  • Medium

Ingredients of Karanji

  • For dough:
  • 2 cups Refined flour
  • A pinch of Salt
  • Oil
  • Water
  • For filling:
  • 2 cups Coconut
  • 2 cups Jaggery
  • 2 tbsp Poppy seeds (optional), roasted
  • 1/2 tsp Cardamom powder
  • 1/2 cup Raisins
  • 1/2 cup Cashews
  • 1/2 cup Pistachios
  • 2 tbsp Ghee

How to Make Karanji

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Heat ghee. Add jaggery and coconut. Cook on medium flame until the jaggery has melted and mixed well with coconut.
Add poppy seeds, cardamom powder, and raisins. Mix well and turn off the flame.
Knead stretchy and soft dough by adding flour, salt, 1 tablespoon of oil and water.
Take a small ball of dough and roll it and place the coconut stuffing in the center, and fold the circle in a half-moon shape. Apply a little water to the edges and seal.
Deep fry till until it is golden brown. Serve.

Recipe Notes

You can modify the ingredients for the filling in gujiyas according to your choice.
Read and try more of our Holi recipes here.

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